Measure your base. Add 1/2 cup rolled oats, 1/2 cup milk, and 1/2 cup water to a small saucepan. Stir in a pinch of salt and 1/4 teaspoon cinnamon if using.

Cook the oats. Bring to a gentle simmer over medium heat. Stir occasionally until the liquid absorbs and the oats are creamy, about 5 minutes. If you prefer looser oats, add a splash more milk.

Lower the heat. Reduce the heat to low to prevent scorching. This sets you up for smooth protein and almond butter mixing.

Stir in almond butter. Add 1–2 tablespoons almond butter. Stir until fully melted and silky. The oatmeal should look glossy and thick.

Mix protein powder with liquid. In a small cup, whisk 1 scoop protein powder with a few tablespoons of milk or warm water until you get a lump-free slurry. Don’t skip this—it helps prevent clumping.

Fold in the protein. Pour the slurry into the pot, stirring constantly over low heat for 30–60 seconds. Remove from heat once it’s smooth and creamy. Avoid boiling at this stage.

Sweeten and flavor. Add 1–2 teaspoons maple syrup or honey (or to taste) and 1/2 teaspoon vanilla extract if you like. Adjust the thickness with more milk if needed.

Serve with toppings. Transfer to a bowl and top with sliced banana or berries, a sprinkle of chia or hemp hearts, and a few chopped almonds for crunch.